This creamy Instant Pot Olive Garden Chicken Gnocchi Soup brings the restaurant favorite home! Tender chicken, pillowy gnocchi, and fresh spinach swim in a rich, garlicky broth. Best of all, it's ready in just 30 minutes!
If you love this recipe, try my One-Pan Tuscan Chicken and Marry Me Chicken Soup next!
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Editor's Note: This post was originally published on January 12, 2024. I recently updated it on January 20, 2025, with more information and helpful tips, but the recipe remains the same.
The Olive Garden is one of my favorite restaurants. I mean, who doesn't love Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken, Olive Garden Lobster Ravioli, and Olive Garden Shrimp Alfredo?
It's comfort food at its finest. But because I live two hours away from the nearest one, and it is much cheaper to make it at home, I'm excited to share this easy recipe that tastes just as good as Olive Garden's soup. I have tweaked it quite a few times to get it just right.
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Why you'll love this recipe
- Better than takeout: Skip the drive and recreate this Olive Garden favorite at home.
- Quick and easy: Ready in 30 minutes in your Instant Pot.
- Budget-friendly: Feed the whole family for less than restaurant prices.
- Perfect for any season: Cozy enough for winter but light enough for spring.
What readers are saying:
I made this today for the first time to have during the SUPER BOWL and it turned out perfect!!!! l followed your recipe adding just a little more of the spices for flavor. my husband & l thoroughly enjoyed it. This is what l often order when we eat at the OLIVE GARDEN but yours is even more flavorful.
- Helen
I love this soup at the Olive Garden and it was wonderful to make it at home!!
- Liz
Recipe ingredients
All ingredients for this Instant Pot chicken gnocchi soup copycat recipe are shown in the pic below, and special notes are included in the bulleted list to assist you.
- Chicken. Use boneless skinless chicken breasts cut into bite-sized pieces. Boneless skinless chicken thighs work great, too!
- Gnocchi. Use fresh or dried potato gnocchi - both work well.
- Half and Half: Creates that signature creamy broth. You can also use canned evaporated milk or heavy cream for an extra-rich soup.
- Chicken broth. Use a low-sodium variety to control the salt content, or make homemade chicken broth. I love using my Homemade Smoked Chicken Stock to add a hint of smoky flavor.
- Spinach. Adds color and nutrition. Baby spinach is perfect here.
- Parmesan cheese. Fresh-grated melts best and adds amazing flavor.
See the printable recipe card below for a full list of ingredients and measurements.
How to make Instant Pot Olive Garden chicken gnocchi soup
Step-by-step instructions
- Step 1: Turn your Instant Pot to the SAUTÉ setting. Add 2 tablespoons of olive oil and butter. Once hot, add 1 medium diced onion, 2 minced garlic cloves, 1 cup diced carrots, and ½ cup diced celery. Cook until vegetables soften, and onions become translucent about 4-5 minutes.
- Step 2: Add 1 pound of chicken breast (cut into 1-inch pieces) to the pot. Sauté until no pink remains on the outside, stirring occasionally.
- Step 3: Pour in 4 cups chicken broth, using a wooden spoon to scrape any browned bits from the bottom. Add ½ teaspoon of dried thyme, garlic powder, onion powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Secure the lid, set the valve to SEALING, and cook on HIGH pressure for 8 minutes.
- Step 4: Once pressure cooking completes, natural release for 5 minutes, then quick release the remaining pressure. Hit CANCEL, then turn on SAUTÉ mode again. Add 1 pound potato gnocchi and cook 2-3 minutes until they float to the top.
- Step 5: In a bowl, whisk 2 cups half and half with 2 tablespoons cornstarch until smooth. Pour into the pot along with ½ cup grated Parmesan cheese. Stir continuously until the soup begins to thicken.
- Step 6: Add 2 cups fresh spinach and stir until just wilted. Taste and adjust seasonings if needed. Serve hot, garnished with additional Parmesan and fresh herbs if desired. Enjoy!
No Instant Pot? Make it on the stove!
You can easily make this soup on your stovetop. Here's how:
- Heat olive oil and butter in a large Dutch oven over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add diced chicken and cook until no longer pink on the outside, about 5-6 minutes.
- Pour in chicken broth and add all seasonings. Bring to a simmer, then reduce heat and cook for 10-15 minutes until chicken is cooked through.
- Add gnocchi and cook until they float to the top, about 3 minutes.
- Whisk together half and half and cornstarch, then stir into the soup with Parmesan cheese. Cook until thickened.
- Add spinach, stir until wilted, and serve hot.
Note: The stovetop version takes 10-15 minutes longer than the Instant Pot method but tastes just as delicious!
Top tips
- Don't skip the sauté: Browning vegetables and chicken adds crucial flavor.
- Natural release matters: The 5-minute natural release keeps the chicken tender.
- Watch the gnocchi: These little potato dumplings cook quickly and are done when they float to the top.
- Fresh is best: Use freshly grated Parmesan and fresh spinach for best results.
Serving suggestions
Serve this cozy soup with:
- Fresh bread: Serve with breadsticks, Homemade Biscuits without Milk, or Old Fashioned Fluffy Air Buns for soaking up every drop.
- Light side: Add Greek Cucumber Salad on the side.
- Extra special: Top with crispy crumbled Air Fryer Bacon and extra Parmesan cheese.
Variations
- Gnocchi - Use regular potato gnocchi or cauliflower gnocchi.
- Chicken - Use rotisserie chicken instead for an easy shortcut and skip the browning step, or use skinless chicken thighs, Italian sausage, or shrimp.
- Garlic - Roast the garlic in the oven before using it for a richer flavor.
- Cream - Use heavy cream for richer, creamy chicken gnocchi soup or whole milk for a lighter soup.
- Spicy - Add a pinch of red pepper flakes or a dash of hot sauce to add a spicy kick.
- Bacon - Crumble crispy cooked Air Fryer Bacon over the soup for extra flavor.
Storage and reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze as gnocchi can become mushy.
Reheating: Warm gently on the stovetop or microwave. Add a splash of broth if it is too thick.
Recipe FAQs
Too thick? Add more broth a little at a time. Too thin? Make another cornstarch slurry or add more Parmesan.
Absolutely! Skip the chicken cooking step and add shredded rotisserie chicken when you add the gnocchi.
Replace half and half with full-fat coconut milk, skip the Parmesan, or use nutritional yeast instead.
Yes! No need to thaw - add directly to the soup but allow an extra minute or two of cooking time.
More cozy soup recipes
If you love this Olive Garden Chicken Gnocchi Soup recipe, try these comforting recipes next:
- Marry Me Chicken Soup - Rich and creamy with sun-dried tomatoes.
- Smoked Chicken Noodle Soup - Classic comfort with a smoky twist.
- Instant Pot Salmon Chowder - Creamy and delicious.
- Instant Pot Hamburger Soup - Packed with veggies.
- White Chicken Chili with Cream Cheese - Another creamy favorite.
- Slow Cooker Creamy Chicken Soup - Set it and forget it!
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Printable Recipe
Instant Pot Olive Garden Chicken Gnocchi Soup
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 cup carrots diced
- ½ cup celery diced
- 1 pound boneless skinless chicken breasts cut in 1-inch pieces
- 4 cups chicken broth
- ½ teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound potato gnocchi
- 2 cups half and half
- 2 tablespoons cornstarch
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Turn your Instant Pot to SAUTÉ mode and add olive oil and butter. Once hot, add the diced onion, minced garlic, carrots, and celery. Cook for 4-5 minutes until the vegetables soften, and the onions become translucent.
- Add the diced chicken breast to the pot. Sauté until no pink remains on the outside, stirring occasionally to prevent sticking.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pot with a wooden spoon. Add thyme, garlic powder, onion powder, salt, and black pepper. Secure the lid, set the valve to SEALING, and cook on HIGH pressure for 8 minutes.
- Once cooking completes, natural release for 5 minutes, then quick release any remaining pressure. Hit CANCEL, then turn on SAUTÉ mode again. Add the gnocchi and cook for 2-3 minutes until they float to the top.
- In a separate bowl, whisk together half and half and cornstarch until smooth. Pour into the pot along with the Parmesan cheese. Stir continuously until the soup begins to thicken.
- Add the fresh spinach and stir until just wilted. Taste and adjust seasonings if needed. Ladle into bowls and serve hot, garnished with additional Parmesan if desired.
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Notes
- While store-bought gnocchi works perfectly, make homemade potato gnocchi from scratch if you're feeling ambitious.
- For extra flavor, add a Parmigiano-Reggiano rind to the soup when you add the chicken broth - but remove it before serving. This is a secret ingredient many Italian cooks swear by.
- Add your favorite vegetables to the soup.
- To save time, use a shredded rotisserie chicken.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
This recipe was originally published on January 12, 2024. It was completely updated on January 20, 2025.
Liz says
I love this soup at the Olive Garden and it was wonderful to make it at home!!
Jeri Walker says
Thanks Liz! I'm glad you liked it! 🙂
HELEN E SHAUB says
I made this today for the first time to have during the SUPER BOWL and it turned out perfect!!!!
l followed your recipe adding just a little more of the spices for flavor. my husband & l thoroughly enjoyed it.
This is what l often order when we eat at the OLIVE GARDEN but yours is even more flavorful.
Jeri Walker says
I'm so glad you and your husband liked this Chicken Gnocchi soup, Helen, and thanks so much for your comment - it really made my day! 🙂